Saute garlic in butter and sesame oil over medium heat until it just star

2 minutes. Add scallop slices and saute,

stirring or shaking pan frequently until scallops become white and opaqu

e - about 2-3 minutes. Remove scallops and set aside.

Cook FETTUCINI about 2 minutes.

Meanwhile, using the same pan as for scallops, turn heat to high and add wine and lemon juice. Cook until liquid reduces by about half. Stir in pear, cream, lemon verbena and ginger juice. Cook briefly to thicken sau